Ingredients:

  • 16 oz (2 blocks) full-fat Cream Cheese, softened to room temperature
  • ½ cup full-fat Plain Greek Yogurt, cold
  • 1 cup loosely packed Powdered Sugar (Icing Sugar), sifted
  • ¼ cup Fresh Lemon Juice, freshly squeezed
  • 1 Tbsp Lemon Zest (from 2 medium lemons)
  • 1 tsp Pure Vanilla Extract
  • 1 cup chilled Heavy Whipping Cream (Double Cream)

Instructions:

  1. Preparation: Ensure the cream cheese is properly softened to room temperature. Zest the lemons and set aside the zest. Squeeze the juice.
  2. Create the Smooth Base: Using an electric mixer (paddle attachment or hand mixer) on medium speed, beat the softened cream cheese until it is light, fluffy, and completely smooth (approximately 2 minutes). Scrape down the sides of the bowl.
  3. Sweeten and Stabilize: Gradually add the sifted powdered sugar to the cream cheese, beating until fully incorporated. Mix in the cold Greek yogurt until smooth.
  4. Introduce the Zing: Add the fresh lemon juice, lemon zest, and vanilla extract. Beat until just combined. Be careful not to overmix this step.
  5. Whip the Cream (The Lightener): In a separate, clean bowl, whisk the chilled heavy cream on high speed until stiff peaks form. Stop just as the peaks hold their shape.
  6. The Fold: Gently fold the whipped cream into the lemon-cream cheese base mixture in two stages using a rubber spatula. Stop immediately when no white streaks of cream remain, aiming to keep the mixture airy.
  7. Chill and Serve: Transfer the dip to the serving bowl. Cover tightly with plastic wrap and chill in the refrigerator for at least 60 minutes to allow the mixture to set up properly.
  8. Garnish: Before serving, optionally sprinkle with biscuit crumbs or fresh lemon zest. Serve cold.